Month: April 2021

Spicy Tofu Stir Fry Recipe

Need a new dinner recipe? You can cook all the ingredients in one pan! Prepare this dish with cubes of extra-firm tofu fried until the surface is crispy. It’s tossed with crunchy vegetables and a sweet, orange sauce. The inside remains soft while the outside is crispy and golden for the perfect contrasting texture. Prep time: 30 minsCook time: 20 minsTotal time: 50 minsServings: 4 servings Ingredients: 16 ounces extra-firm tofu, cut into 1/2-inch cubes 1/2 cup orange juice 1/3 cup vegetable broth 1/4 cup soy sauce 3 tablespoons honey 2 teaspoons rice vinegar 1/2 teaspoon garlic chili sauce, add more for a spicier sauce 1 tablespoon cornstarch 2 tablespoons water 4 teaspoons vegetable oil, divided 1 teaspoon sesame oil 4 ounces shiitake mushrooms, stems removed, 1/2-inch thick slices 2 cups sugar snap peas 1/2 large red bell pepper, 1/2-inch dice 1/2 large green bell pepper, 1/2-inch dice 1 tablespoon minced garlic 2 teaspoons minced ginger 1 tablespoon green onion, thinly sliced kosher salt, to taste black pepper, to taste Directions: Prepare the baking sheets: Line a large baking sheet with paper towels, have another baking sheet ready and a weight like a jar of sugar or flour. Press the tofu: Drain tofu and dry with paper towels. Arrange the tofu in a single layer on the baking sheet lined with paper towels. Cover with additional paper towels. Place a second sheet pan on top. Place a heavy can or jar on the pan to lightly press out the excess moisture from the tofu. Leave it for about 10 minutes. Dry the tofu: After pressing, use dry paper towels to gently pat each piece of tofu dry to remove as much residual moisture as possible. Set the pieces aside on dry paper towels. Make the sauce: In a medium-sized bowl whisk together orange juice, vegetable broth, soy sauce, honey, rice vinegar, and garlic chili sauce. In a small bowl whisk together cornstarch and water, set aside. Fry the tofu: Heat a wok or 12-inch nonstick skillet over medium-high heat. Add 3 teaspoons vegetable oil and sesame oil and heat until shimmering but not smoking. Swirl the pan to coat with the oil.Working in two batches, add tofu to the pan in a single layer. Cook until golden brown, about 2 to 3 minutes. Flip over and cook the other side until golden browned, another 2 to 3 minutes. Transfer to a clean plate lined with a paper towel, then fry the remaining tofu. Stir-fry the vegetables: Add the remaining 1 teaspoon of vegetable oil to the pan. Add the mushrooms and sugar snap peas, stir-fry for 2 minutes. Add the diced bell peppers, cook for 1 minute. Add the garlic and ginger, stir-fry for 30 seconds. Cook the sauce: Add the sauce mixture to the pan, simmer for 30 seconds. Mix the cornstarch mixture, then gradually add to the pan, stir constantly until thickened, about 30 seconds. Add the tofu back to the pan: Turn off the heat and add the tofu back to the pan, stir to coat and warm through, about 1 minute. Season tofu stir-fry with salt, pepper, and garlic chili oil to taste. Serve tofu stir-fry with rice and garnish with green onions. Source: Simply Recipes

Air Fryer Banana Chips Recipe

Enjoy a quick healthy snack with your air fryer. The banana chips are left delicious and crispy thanks to the heated air circulation. You can enjoy these alone or along with other fruits. Ingredients: Banana Brown sugar Cinnamon Non-stick cooking spray Directions: Chop banana into thin slices. Coat each side with brown sugar and cinnamon. Coat air fryer pan with non-stick cooking spray and load bucket with slices. Set to 300 degrees F for 10 minutes. Flip and cook for an additional 10 minutes.

How to Clean a French Press

The French press is a popular choice for many coffee drinkers to perfect their cup of coffee. Brewing time can be adjusted to suit a person’s needs, while also eliminating paper filters, providing a more robust flavor. A French press places coffee grounds in the bottom of the glass and allows them to seep in hot water. Once it’s been brewed, the plunger is slowly pressed down and the metal filter traps the grounds. Just like drip coffee makers, a French press should be cleaned regularly. At the least, after every use to remove grounds and then a deeper clean once a week. Remaining coffee oils can turn your next cup rancid. Here’s how to clean yours. What You’ll Need: Sink or bucket Automatic dishwasher Microfiber cloths Wooden or plastic spatula Dishwashing liquid with a degreaser Distilled white vinegar Citric acid powder Hydrogen peroxide Dishwasher detergent Directions: Empty the Coffee Grounds: Most of the coffee grounds will be concentrated at the bottom of the carafe. Use a wooden or plastic spatula to loosen the grounds so they can be emptied easily. Do not use a metal utensil as that can leave scratches. Rinse Components With Hot Water: Rinse out the few remaining coffee grounds in the press with hot water. Leaving the filter and plunger connected, rinse them well with hot water. Add Dishwashing Liquid: Once the grounds are rinsed away, add a couple of drops of dishwashing liquid, preferably a brand that includes a degreaser. Add Hot Water: Fill the carafe half-full with hot water. Put the plunger/filter into the carafe and gently plunge it up and down about three times to help remove oils and residue. Empty and Rinse Well: Pour the soapy water down the sink and rinse each component well with hot water. Dry the French Press: Separate the components and allow them air-dry in a dish drainer. Or, use a lint-free microfiber cloth to dry each piece. How to Deep Clean: Empty Coffee Grounds and Rinse Well: Dispose of the coffee grounds and rinse the press well with hot water to remove all the loose grounds. Disassemble the Components: Unscrew the filter from the plunger. You may need to rinse the filter again to remove any remaining coffee grounds. Prepare a Cleaning Solution: In a sink, large bowl, or bucket, prepare one of these mixtures: Mix two cups of hot water, two teaspoons of dishwashing liquid, two teaspoons of citric acid powder, and two teaspoons of hydrogen peroxide. Mix one cup of distilled white vinegar and three cups of hot water. Soak the Filter and Plunger: Completely submerge the filter and plunger in one of the cleaning solutions and allow them to soak for at least four hours or overnight. Wash the Carafe and Lid: Add a few drops of dishwashing liquid and fill the carafe about half-full with hot water. Use a microfiber cloth to thoroughly wash the interior of the carafe.If you see white spots or deposits on the interior of the carafe, fill the carafe with three parts hot water and one part distilled white vinegar and allow the mixture to sit in the carafe overnight. Wash the lid in a bit of soapy water. Rinse Well and Dry: Once all of the components have completed the required soaking time or cleaning, rinse each one well with hot water. Allow the pieces to air-dry in a dish drainer or dry with a microfiber cloth. Source: the Spruce

Tips for Aluminum Foil

Aluminum foil has some common misconceptions about it. Firstly, it’s not actually made of tin, even though it’s frequently referenced as tinfoil. Most foil was made of aluminum at its debut, a lighter and less expensive material. Here’s what you should know about aluminum foil. Foil has a matte and shiny side, which is purely aesthetic from production. There’s one exception for non-stick foil, which is better for cheesy and doughy foods. Check the box to see which side has the coating. Aluminum foil is recyclable just like aluminum cans. If your local center accepts foil, be sure to rinse off any food and keep it flat, not crumpled in a ball. You can use foil to sharpen scissors. Fold a piece of foil in half twice to make four layers. Then snip the foil with a pair of scissors a few times to clean and hone the blades. Most of the time, boxes of foil have perforated tabs on both ends. You can push these toward the center to hold the roll in place as you rip off a piece. Heavy-duty foil is 50 percent thicker than standard foil. It’s less likely to tear or break, making it worth the higher price tag. Source: HGTV

New Product Alert: The Cosmo Microwave Drawer

We have a new product coming soon! This microwave drawer will save space in your kitchen by seamlessly integrating into your cabinetry. The top loading COS-12MWDSS provides a clutter-free counter-top with its built-in installation. Make every meal delicious with 11 power levels and 1000 watts of cooking power. Easily open and close the microwave with the touch of a button on the easily accessible control panel. Previous Next Features: 11 Power Levels Four automatic presets, including melt, soften, popcorn and beverage 1000 watts of power for precise control 1.2 cu. ft. capacity Easy-to-use touch screen control panel Defrosting rack included for added convenience Weight and timed defrost options to efficiently thaw food Equipped with Child Lock Function Electrical Requirements: 120V/ 60hZ Exterior dimensions (WxDxH) 23.8″ x 24.5″ x 15″ Learn more about the COS-12MWDSS here. Shop the rest of our appliances including range hoods, cooktops, ranges, ovens and more.

Easy Carrot Soup Recipe

This carrot soup recipe will be sure to please adults and kids alike. The naturally sweet veggie truly shines in a creamy soup. Carrots offer multiple health benefits, and are also a great base for a dish. They cook relatively fast and with just a few simple ingredients, turn into smooth, rich and slightly sweet soup. It’s also surprisingly fast to cook, in just 30 minutes! Read how below. Prep time: 5 minsCook time: 30 minsTotal time: 35 minsServings: 4 to 6 servings Ingredients: For the soup: 2 tablespoons unsalted butter 1 large white onion, chopped 2 pounds carrots, peeled and chopped 3 cloves garlic, chopped 1 teaspoon dried thyme 4 cups vegetable stock 1/2 teaspoon salt 1/2 teaspoon white pepper (optional) 4 tablespoons heavy cream, divided For garnish: Paprika Fresh chives, minced Cheesy Toast Dippers: 8 slices baguette, sliced 1/2-inch thick 2 tablespoons olive oil 1/2 cup parmesan cheese, finely grated Directions: Preheat the oven to 400°F for the Cheesy Toast Toppers Cook the veggies: In a large pot over medium heat, add butter and onions. Cook until onions turn translucent, 3 to 4 minutes, but don’t let them brown at all. Season with a pinch of salt.Add carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds just until garlic becomes fragrant. Add the stock and simmer: Add stock and bring mixture to a simmer. Cover and simmer for 15 minutes until carrots are very tender. Meanwhile, make the cheesy toast dippers: Spread your baguette slices out on a baking sheet and drizzle them with olive oil. Then sprinkle generously with finely grated Parmesan cheese.Bake toasts at 400°F until edges are browned and Parmesan cheese is starting to turn a light tan color around the edges, about 10 to 12 minutes. Remove toasts and set aside. Finish the soup: When carrots are tender, use an immersion blender right in the pot to blend soup until smooth.If you don’t have an immersion blender, remove soup from heat and allow to cool until it isn’t steaming hot. Then you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper (optional). Serve the soup: Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!Leftover soup keeps well in the fridge for 5 days, or you can transfer it to a freezer-safe ziploc plastic bag or tupperware and freeze it for up to six months. Reheat soup gently over low heat on the stovetop.Don’t freeze the soup if you’ve added cream to it, because it will most likely separate. In theory, it would taste the same once it is reheated, but I prefer to stir in fresh cream and freeze the soup without the cream in it. Source: Simply Recipes

Why You Shouldn’t Always Refrigerate Champagne

If you’ve just bought yourself a bottle of champagne and decide to leave it in the fridge before you enjoy it, you may actually be ruining it. You should only be sticking champagne or sparkling wine in a fridge if you plan on enjoying the bottle within three to four days. But if you won’t be drinking it for more than a few days, you’re better off skipping the refrigerator. If the bottle sits in a fridge for weeks, the cork can dry out due to the lack of humidity. When the cork dries out, it’ll loosen up and release the seal against the bottle. The champagne will oxidize faster, changing it’s aroma. Aroma refers to the tiny odorous compounds that can be smelled when sniffing a bottle. The aroma and taste work together to create a wine’s flavor, any changes here will also affect the impression of it. You’re better off storing bottles of champagne in a cool, dark place with a consistent temperature, such as a wine cellar. If you plan on enjoying the bottle, simply place it in a bucket filled with ice 15 to 20 minutes beforehand. Source: House Beautiful

Cleaning Your Silver

There’s no denying your silver jewelry, dishes and cutlery will naturally tarnish over time. No matter how well you take care of your silver, it’ll always require upkeep to maintain its original shine. Polishing is abrasive, so it’s best to limit the cleaning to a minimum, anywhere from two to six times a year. If you have a silver polish, you’ll start by putting a small amount on a clean cloth and dampen if necessary. Rub and polish in an up-and-down motion, not circular to avoid fine scratches. Turn the cloth frequently as you don’t want to deposit the tarnish back onto the item. Rinse in warm water and buff with a clean, dry cloth. If you’re out of the silver polish you can also try these homemade cleaners If the silver is dull and not yet discolored, mix a few drops of mild dish soap with warm water and dip in a soft cloth. Rub then rinse in cool water and buff until dry. For heavily tarnished silver, mix a paste of three parts baking soda to one part water. Wet the silver and apply the cleaner with a soft, lint-free cloth. Work it into the smaller crevices, turning the cloth as it gets gray. Rinse and buff dry. Source: Good Housekeeping

Easy Air Fryer Roasted Potatoes

Enjoy a quick snack with your air fryer. The potatoes are left delicious and crispy thanks to the heated air circulation. You can enjoy these with your favorite seasoning as you toss it in the air fryer. Ingredients: Russet potato Garlic salt Olive oil spray Seasonings (optional) Directions: Wash and chop a russet potato. Season heavily with garlic salt. Coat pan and potatoes with olive oil. Cook at 400 degrees F for 25 minutes. Shake the basket every 5-8 minutes.

Skillet Shrimp Fajitas Recipe

Prepare this dinner recipe and skip out on the restaurant. Toss these with some chili powder and red pepper flakes with added veggies for a plate full of flavor. You’ll want to cook these in a skillet or over a grill. A cast iron skillet will sear the shrimp nicely. Prep time: 10 minsCook time: 15 minsTotal time: 25 minsServings: 4 servings Ingredients: Charred Serrano Salsa: 2 serrano chiles 1/2 cup medium red salsa, store-bought or homemade 1/2 lime, juice only Pinch of salt Shrimp Fajita Spice Mix: 2 teaspoons mild chili powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon granulated onion 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon red pepper flakes, optional Fajitas: 1 pound large shrimp, peeled and deveined (31/35 size) 2 tablespoons olive oil, divided 1 red pepper, sliced 1 green pepper, sliced 1/2 large red onion, sliced, about 1 cup 10 medium flour tortillas Toppings: Fresh avocado Salsa Fresh cilantro Sour cream Directions: Make the salsa: Char the serrano chiles in a cast iron skillet over medium heat for 2 to 3 minutes per side, or grill over medium-high heat. Once cooked, cut the peppers in half and scoop out seeds. Then chop and stir into your favorite salsa along with lime and salt. It boosts the flavor and heat substantially! Season the shrimp: Mix up the spice mix of chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and optional red pepper flakes. Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of spice mix. Stir well to combine and coat the shrimp. Add 1 tablespoon olive oil to the peppers and onions, and sprinkle the remaining spice mix over them. Stir to coat. Cook the fajitas: To cook the fajitas on the stovetop, heat a large skillet over medium-high heat. If you’re grilling the fajitas, heat your grill to medium-high heat along with a grill pan. Once hot, add veggies to the skillet or grill pan and cook for 5 to 6 minutes until vegetables soften and start to char in spots. Scoot the veggies to one side of the pan and add shrimp. Cook shrimp for 3 to 4 minutes, stirring regularly until they are cooked through. They will cook fast! Serve the fajitas: Smear the flour tortillas with some sour cream. Divide veggies and shrimp between tortillas (I like to serve 3 to 4 shrimp per tortilla). You can remove the tails prior to serving, or let each person remove their own tails. Top the fajitas with avocado, salsa, fresh cilantro and/or sour cream. Leftover fajitas filling will keep okay in the fridge for a day or two. I prefer to reheat in a skillet over medium-low heat until warmed through. I don’t recommend microwaving shrimp unless you want your microwave to forever smell like shrimp. Source: Simply Recipes